Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 GONZALEZ GROCERY 		License/Permit #
 KK071
Street Address
1933 E COURT ST
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 2
Date 04/01/2024
Time In 01:05 PM
Time Out 02:55 PM
Permit Holder
CALDERON, LILIANA 		Risk Category
H
Purpose of Inspection
ORIGINAL INSPECTION

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected   X
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized X X
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection  
R
=repeat violation  
Compliance Status
 COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43 X In-use utensils: properly stored    
Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45 X Single-use/single-service articles: properly stored & used X  
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean   X
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    
58 X Allergen training as required   X
IOCI 17-356

Food Establishment Inspection Report
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Establishments: GONZALEZ GROCERY Establishment #: KK071
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 100 Heat: NA °F
CFPM Verification (name, ID#, expiration date):


01/01/1900

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Tamale/Kitchen cooler 41.00°F Ham/Meat display cooler 39.00°F Beef/Meat display cooler 40.00°F
Chicken/Walk-in cooler 40.00°F /Dairy cooler 35.00°F /Cheese cooler 41.00°F
/Meat cooler 40.00°F /Beverage cooler 37.00°F /8 freezers 0.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
2 PF 2-103.11 (H): The PERSON IN CHARGE shall ensure that: (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling.
Observed many cooling foods in the kitchen cooler not labeled with the time they were removed from temperature control. A copy of the cooling log was provided and explained. Use the cooling log to track all cooling foods. - (Correct By: Apr 4, 2024)
10 PF 5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
The butcher hand washing sink was disconnected for plumbing repairs. The repairs are scheduled to be completed by April 3. - (Correct By: Apr 4, 2024)
15 P 3-302.11 (A) (2): (A) FOOD shall be protected from cross contamination by:   (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas.
Observed raw chicken and shell eggs stored above ready to eat foods in the walk-in cooler. Store all raw foods on the bottom shelf. - Repeat (Correct By: Apr 4, 2024)
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
The knives in the knife block above the butcher counter and the knife block are in need of cleaning. Items were washed at the 3-compartment sink. COS,Repeat
43 C 3-304.12 (B): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
Observed the following issues with bulk food scoops, 1)Plastic containers with no handles used to scoop, 2)Scoops stored with the handle in the food. Use only scoops with handles and store all scoops with the handle above the food and maintain by the next routine inspection.
45 C 4-903.11( A)(1)(2)(3): (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
Observed single use items stored with the food contact surface up. Items were turned over. COS
49 C 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The following non-food contact surfaces are in need of cleaning: 1)Bottom of the kitchen cooler, 2)Top of equipment such as vertical saw and freezers. Clean and maintain by the next routine inspection.
55 C 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
The following physical facilities are in need of cleaning: 1)Walk-in cooler floor, 2)Walls at the butcher station. Clean and maintain by the next routine inspection. Repeat
58 Violation: Not all certified Food protection managers have completed allergen awareness training. Corrective Action: All employees that are certified food safety managers shall complete allergen awareness training by the next routine inspection. Repeat
Inspection Comments   WHEN COOLING ITEMS:
LABEL WITH THE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL.
1)FOOD MUST REACH 71 DEGREES WITHIN 2 HOURS. IF FOOD IS ABOVE 71 DEGREES AFTER 2 HOURS, REHEAT TO 135 AND BEGIN THE COOLING PROCESS AGAIN.
2)FOOD MUST REACH 41 DEGREES WITHIN AN ADDITIONAL 4 HOURS. IF FOOD IS ABOVE 41 DEGREES AFTER 6 TOTAL HOURS, IT MUST BE DISCARDED.
TO SPEED UP THE COOLING PROCESS:
1)CUT FOOD INTO SMALLER PIECES
2)PLACE FOOD INTO SMALL, SHALLOW CONTAINERS
3)USE METAL CONTAINERS
4)LEAVE THE CONTAINER PARTIALLY UNCOVERED TO ALLOW STEAM TO ESCAPE

CURED FOODS MAY NOT BE SOLD WITHOUT A VARIANCE FROM KCHD. THIS VARIANCE CANNOT BE OBTAINED WITHOUT AN APPROVED RECIPE AND/OR ACCREDITED FOOD TESTING FOR THE WATER ACTIVITY AND ACIDITY OF THE FINISHED FOOD PRODUCT. IF YOU WANT TO SELL DRIED CHORIZO OR BEEF JERKY, CONTACT KCHD TO DISCUSS YOUR NEXT STEPS.

THE BACK ROOM HAS BEEN CLEANED AND ORGANIZED. REPAIRS ARE BEING MADE TO THE KITCHEN FLOOR AND PLUMBING IN THE BACK ROOM.
HACCP Topic: COOLING TEMPERATURES AND PROCEDURES.
 

Person In Charge

  ALEJANDRO MEDINA 		 

Date:

  04/01/2024
 

Inspector

  DANA JAMES 		 

Follow-up:  Yes   No   Follow-up Date:

04/04/2024